Cheesy Eggplant Gnocchi Caprese

The Cheesy Eggplant Gnocchi Caprese is a dish that brings warmth to my heart and a smile to my face. I remember the first time I made it; it was a sunny afternoon in summer, and I had some friends over for brunch. As the aroma of sautéed vegetables filled the air, everyone gathered in the kitchen, lured by the promise of something delicious. This dish is all about comfort—creamy, cheesy, and packed with flavors that dance on your palate. Every bite reminds me of those lazy summer days when laughter and good food intertwined to create unforgettable memories. It’s not just a meal; it’s a celebration on a plate.

Ingredients for Cheesy Eggplant Gnocchi Caprese

The ingredients for the Cheesy Eggplant Gnocchi Caprese are simple yet effective. Each element brings something unique to the table, ensuring a delicious meal that’s both satisfying and nourishing. The key players include gnocchi, which provides a delightful base, and eggplant, which adds a rich, meaty texture. Fresh basil and mozzarella lend the dish an irresistible aroma and creaminess, perfect for those cheese lovers among us.

• 16 oz package Delallo gnocchi or gluten-free gnocchi: The heart of the dish, these little dumplings soak up all the flavors beautifully.
• 1 tbsp olive oil: Used for sautéing, it adds richness and helps to enhance the flavors of the vegetables.
• ½ large onion or 1 small onion, chopped: Onions provide a fragrant base and sweetness once cooked.
• 1 tsp kosher salt: Essential for seasoning and bringing out the natural flavors of the ingredients.
• 1 lb eggplant, diced: This ingredient gives the dish a delectable texture and a savory taste.
• 2 cloves garlic, crushed: Garlic adds a wonderful aroma and depth to the overall flavor profile.
• 5-ounce container baby spinach: Fresh spinach adds nutrition and a pop of color to the dish.
• 1 tbsp tomato paste: Used to deepen the tomato flavor in the sauce.
• 28-oz can San Marzano Style crushed tomatoes: The star of the sauce, providing a bright and tangy flavor.
• 6 leaves fresh basil: Fresh basil enhances the dish with its aromatic qualities and vibrant flavor.
• 6 oz small mozzarella cheese balls: These melty cheese balls add creaminess and a delightful texture.

Instructions for Cheesy Eggplant Gnocchi Caprese

Making the Cheesy Eggplant Gnocchi Caprese is a simple process that anyone can follow. Let’s dive into the steps that will guide you to create this delightful dish.

1. Start by bringing a pot of water to a boil. Once boiling, add the gnocchi and cook according to the package directions, usually about 2 to 3 minutes. They’ll float when they’re done, so keep an eye on them!

2. Once cooked, drain the gnocchi and set them aside. You can return the pot to the stove, as you’ll use it again shortly.

3. Meanwhile, heat a large nonstick skillet over medium heat and add the olive oil. As it warms, the oil will start to shimmer, signaling that it’s ready for the next step.

4. Add the chopped onion, eggplant, and kosher salt to the skillet. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften.

5. Next, add the garlic to the pan. Cook for about 1 minute or until it becomes fragrant. Be careful not to burn it!

6. Gradually add the baby spinach, stirring constantly until it wilts down. This should take about 1 to 2 minutes.

7. Once all the spinach is in the pan, give everything a good stir and let it cook for another minute or so until it’s all nicely combined.

8. Now, push the mixture to one side of the skillet and add the tomato paste. Stir it around until it smells lightly caramelized and toasty, about 1 minute.

9. Pour in the can of San Marzano Style crushed tomatoes. Lower the heat to medium, cover the pan, and let it simmer for 5 to 6 minutes until the eggplant is tender.

10. Finally, add the cooked gnocchi to the pan, gently folding it into the sauce. Place the mozzarella balls on top, cover the pan again, and allow it to cook for an additional 3 to 5 minutes until the cheese is melty.

11. Just before serving, garnish with torn fresh basil. Enjoy your delicious creation!

Pro Tips and Tweaks

When making the Cheesy Eggplant Gnocchi Caprese, a few tips can enhance your cooking experience. Here are some suggestions to consider:

• Storage: Leftovers can be stored in an airtight container in the fridge for 3 days. Reheat gently on the stove to prevent overcooking the mozzarella.
• Freezing: You can freeze the dish before adding the mozzarella. Store it in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and bake with cheese until bubbly.
• Pairing: Serve this dish with a fresh salad or garlic bread to make a complete meal.
• Serving Size: This recipe comfortably serves 4 people, making it perfect for family dinners or gatherings.
• Variations: Feel free to add other veggies like zucchini or bell peppers for extra nutrition and flavor.
• Cheese Options: If you want a stronger flavor, consider using aged mozzarella or even a sprinkle of parmesan cheese on top.

Great Combinations for Cheesy Eggplant Gnocchi Caprese

When it comes to serving the Cheesy Eggplant Gnocchi Caprese, the possibilities are endless! Here are some great combinations:

• With a Side Salad: Pairing this dish with a crisp green salad tossed in a light vinaigrette complements the richness of the gnocchi.
• Good for Lunch or Dinner: This meal is versatile enough to serve at lunch or dinner, making it your go-to dish for any time of the day.
• Perfect for Gatherings: Whether it’s a family dinner or a casual get-together with friends, this dish is sure to impress.
• Seasonal Pairing: In summer, consider adding fresh tomatoes to the dish to celebrate the season’s bounty.
• Cozy Winter Dish: This meal also serves as a warm comfort food during the colder months, bringing a sense of home and satisfaction.
• Meal Prep: This recipe is great for meal prep; make a larger batch and divide it into containers for easy lunches throughout the week!

FAQ

Conclusion

The Cheesy Eggplant Gnocchi Caprese is truly a delightful dish that brings together the heartiness of gnocchi with the richness of eggplant and the creaminess of mozzarella. It’s an unforgettable meal that’s perfect for any occasion, from cozy family dinners to casual gatherings with friends. I encourage you to try this recipe and experience the comforting flavors for yourself. You won’t regret it, and your loved ones will surely be asking for seconds!

Cheesy Eggplant Gnocchi Caprese

The ultimate comfort food, Cheesy Eggplant Gnocchi Caprese combines creamy gnocchi with tender eggplant and melty mozzarella. Perfect for an easy weeknight dinner, this dish brings together fresh flavors and warmth. Make it tonight and indulge in a satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 16 oz Delallo gnocchi or gluten-free gnocchi
• 1 tbsp olive oil
• ½ large onion or 1 small onion, chopped
• 1 tsp kosher salt
• 1 lb eggplant diced
• 2 cloves garlic crushed
• 5 oz baby spinach
• 1 tbsp tomato paste
• 28 oz San Marzano Style crushed tomatoes
• 6 leaves fresh basil
• 6 oz small mozzarella cheese balls

Equipment

• Skillet
• Frying Pan
• Large Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Start by bringing a pot of water to a boil. Once boiling, add the gnocchi and cook according to the package directions, usually about 2 to 3 minutes. They’ll float when they’re done, so keep an eye on them!
2. Once cooked, drain the gnocchi and set them aside. You can return the pot to the stove, as you’ll use it again shortly.
3. Meanwhile, heat a large nonstick skillet over medium heat and add the olive oil. As it warms, the oil will start to shimmer, signaling that it’s ready for the next step.
4. Add the chopped onion, eggplant, and kosher salt to the skillet. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften.
5. Next, add the garlic to the pan. Cook for about 1 minute or until it becomes fragrant. Be careful not to burn it!
6. Gradually add the baby spinach, stirring constantly until it wilts down. This should take about 1 to 2 minutes.
7. Once all the spinach is in the pan, give everything a good stir and let it cook for another minute or so until it’s all nicely combined.
8. Now, push the mixture to one side of the skillet and add the tomato paste. Stir it around until it smells lightly caramelized and toasty, about 1 minute.
9. Pour in the can of San Marzano Style crushed tomatoes. Lower the heat to medium, cover the pan, and let it simmer for 5 to 6 minutes until the eggplant is tender.
10. Finally, add the cooked gnocchi to the pan, gently folding it into the sauce. Place the mozzarella balls on top, cover the pan again, and allow it to cook for an additional 3 to 5 minutes until the cheese is melty.
11. Just before serving, garnish with torn fresh basil. Enjoy your delicious creation!

Notes

When storing leftovers, keep them in an airtight container in the fridge for up to 3 days. You can freeze the dish before adding cheese for up to 2 months. Serve with a fresh salad or garlic bread to complete the meal.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.